Cast Iron Skillet Pizza with Greek Yogurt Pizza Dough

I’d like to personally guarantee this cast iron pizza will be one of the best homemade pizzas you’ve ever made. And for a pizza made with Greek yogurt pizza dough, that’s really saying something! 

Seriously, the crust is crispy golden brown with just the right amount of chew around the edges of the crust. I’ve included instructions in the recipe for a veggie pizza, but you can take this cast iron pizza crust and run with it in any direction you choose.

pepperoni pizza in a cast iron skillet

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How to Make Greek Yogurt Pizza Dough

Okay, this technically isn’t the classic 2-ingredient pizza dough because I’ve added a pinch of salt and garlic powder. But at its core, the pizza dough is made from good ol’ all purpose flour and fat free Greek yogurt. 

You can use a mixing bowl and fork, food processor, or stand mixer to bring the dough together.

dry ingredients mixed with fat free Greek yogurt before and after working together to form pizza dough
Making Greek yogurt pizza dough with a mixing bowl and fork.

Unlike my monkey bread pizookie, you don’t have to worry as much about overworking the dough since this is a thin crust pizza. Though if you just mix it to death, your crust might be a little chewy. 

2 ingredient pizza dough in the food processor and on a cutting board before and after forming
Making Greek yogurt pizza dough with a food processor.

Regardless of mixing method, aim to leave the dough a little crumbly and finish bringing everything together with your hands. You should be able to easily handle the dough. If not, your ingredient measurements are probably off somewhere. Get a food scale! 

Going from Dough to Crust

For this cast iron pizza, the dough will roughly go all the way to the pan’s edges. So use that for size reference when forming your pizza dough. 

Greek yogurt pizza dough next to a 12" cast iron skillet and toppings

I use my knuckles/hands to stretch the dough, but you could use a rolling pin if you wanted. You could also get fancy and toss that baby around in the air! 

Oh, and you could definitely cut this recipe in half and make a smaller personal pan pizza! 

How to Make the Cast Iron Pizza

Now the fun begins! Other than handling a giant cast iron skillet, this part it super simple, too. 

A few important notes about this section of the recipe:

1. Fully heat the oil before adding the 2 ingredient pizza dough. Otherwise, you may have some trouble getting a crispy crust. 

2. Have all your toppings prepped and ready to go before you put the dough in the skillet. You don’t want to be scrambling to prep ingredients while your crust is cooking. 

3. If you feel confident, tilting the pan a few times during the first few minutes allows some oil to run up the edges of the dough, creating an extra crispy outer shell. Yum!

4. I like adding some of the shredded cheese early to melt and prevent a protective barrier between the dough and pizza sauce. 

5. Cook over medium-low heat. The total time in the skillet should be around 8-10 minutes before finishing in the oven. And the crust should start to turn golden brown on the bottom before going in the oven. 

6. Check on the bottom of the crust often. If you notice it’s getting a little too golden brown, reduce the heat or even remove from the heat. This is especially important if it’s your first time making a cast iron pizza. Every stovetop is different and you don’t want to burn the bottom in spots like I do in the video tutorial for this recipe! 😉 

Frequently Asked Questions

Can I skip putting my cast iron pizza in the oven?

The final few minutes in a hot oven fully melt the cheese, remove any excess moisture from the toppings, and let all the flavors get to know one another. I wouldn’t recommend skipping the oven but if you’re absolutely against it, you could try flipping the crust in the skillet after a few minutes before adding the toppings.

That way both sides cook and develop some crust. You could cover the skillet with a baking tray at the end to trap heat and finish melting the cheese. 

Again, this isn’t ideal. Throw that bad boy in the oven to finish! 

What if I don’t have a cast iron skillet? 

I’ve had readers use other types of oven-safe skillets successfully. You could also use my air fryer pizza recipe and healthier cheesy garlic air fryer bread as a guide to air frying. Or you could throw your crust on a pizza stone or baking sheet and go oven baked like my low calorie pepperoni pizza

air fryer pizza and low calorie baked pizza

One of the best tips I can give for recipe questions would be to join my free Facebook group and search the group for pizza. I’d bet there are hundreds of posts about this recipe at this point. 

Topping Selection

You’re welcome to use any topping combo you like for your own cast iron pizza. The recipe is a straightforward pepperoni pizza base, but you could add all kinds of things. 

Veggie Topping Tips

how to pan roast the veggies for the cast iron pizza toppings

I like cooking any veggie pizza toppings beforehand for several reasons: 

  • It removes excess moisture that could soak into the crust.
  • For a cast iron pizza like this, the time in the oven is minimal and I’d rather have fully cooked veggies. (That’s a personal preference. You may like slightly raw and crispy veggies.) 
  • I feel the flavors develop a bit more when cooked together. 

Other Topping Ideas

I have a pulled pork pizza recipe, pizza with buffalo chicken dip, an everything bagel breakfast pizza, and another biscuit pizza crust that you could definitely throw in a cast iron skillet. You get the point—the world is your anchovy. And again, my Facebook group is an awesome place to get topping ideas. 

Some awesome cast iron pizzas from members of my Facebook group.

Final Cast Iron Pizza Recipe Notes

While this recipe might look long, I feel I’ve over explained in hopes of thwarting any issues up front. I promise it’s really easy to make!

That said, here are a few troubleshooting tips I could potentially see coming in handy: 

  • As always, a highly recommend using a food scale to weigh your flour and Greek yogurt for the 2 ingredient pizza dough. If you don’t have a food scale and are having issues with a sticky or dry dough, either add more flour or yogurt to go either way. 
  • If you have trouble handling your pizza dough, lightly flour your hands or spray them with a bit of cooking spray. 
  • Stretching the pizza dough too thin could lead to small tears or holes in the center. If you run into one, simply press the dough back together and press down. The dough should be rather malleable. 

And just as a reminder, let the oil get hot before adding the dough to the cast iron skillet! 

sliced pepperoni pizza with crushed red pepper and grated parmesan

I think we’ve ironed out all the details. When you make this cast iron pizza, let me know if it’s one of the best homemade pizzas you’ve ever made. Take a photo and tag me on Instagram @mason_woodruff or join the conversation in the Facebook group! 

Cast Iron Pizza with Greek Yogurt Pizza Dough

Cast Iron Pizza with Greek Yogurt Pizza Dough

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A simple flour and Greek yogurt pizza dough pan fried to golden brown in olive oil and topped with mozzarella, parmesan, and turkey pepperoni.


  • 1 1/2 C (180g) All Purpose Flour
  • 1 C (227g) Fat Free Greek Yogurt
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Garlic Powder (optional)
  • 1 Tbsp (16g) Olive Oil
  • 1/3-1/2 C (90-120g) Pizza Sauce (I used Trader Joe's Fat Free)
  • 1/2 C (56g) Shredded Mozzarella
  • 1/4 C (28g) Shredded Parmesan Reggiano
  • 30g Turkey Pepperoni


For the Greek Yogurt Pizza Dough

  1. Mix the flour with the salt and garlic powder before adding the Greek yogurt. Use a fork to mix everything together until a crumbly dough begins to form. Empty the dough onto a flat surface and use your hands to bring everything together into a ball of dough. (You can also use a food processor or stand mixer for this step.)
  2. Use your hands to press outward from the center of the dough, creating thicker edges for the crust than in the center. Be careful not to stretch the center too thin and create holes.

For the Cast Iron Pizza

  1. Preheat an oven to 500F or as hot as your oven will go and heat a large 12" cast iron skillet over medium-low heat.
  2. Add the olive oil to the skillet and wait until you start to see a bit of smoke before carefully adding the pizza dough to the skillet.
  3. Cook for 2-3 minutes until you begin to see color from the oil cooking into the dough before adding half the cheese. (This acts as a barrier to prevent any sogginess from the sauce and toppings.) Cook for another 2-3 minutes until the cheese begins to melt.
  4. Spoon the pizza sauce on top of the dough and layer of melted cheese.
  5. Add the remaining toppings and cheese. Be sure to get some cheese around the edges of the crust for golden brown edges. (Optional: Sprinkle with crushed red pepper and dried oregano.)
  6. Put the cast iron pizza in the hot oven for 8-10 minutes until the cheese is fully melted and the edges are golden brown. Let the pizza cool for a few minutes before removing from the skillet to slice.


  • Each slice has 4 SmartPoints. 
  • For a smaller skillet, you can easily cut the recipe in half. 
  • You can find the 12-inch cast iron skillet I use on my recommended kitchen tools Amazon list.
  • Nutrition Information:
    Yield: 8 Slices Serving Size: 1 Slice
    Amount Per Serving: Calories: 165Total Fat: 5gCarbohydrates: 19gProtein: 9g

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    49 thoughts on “Cast Iron Skillet Pizza with Greek Yogurt Pizza Dough”

    • Have you tried this with almond flour or 1/2 almond four? 2 pieces is a blessing, but I’ve always been a half a pizza girl!

      • I haven’t had much luck with other flours, but I’ve seen some use something like Bob’s Red Mill Gluten Free 1:1 flour instead of all purpose. That could be an option for you.

    • This pizza is legit y’all! It’s a must try. I guarantee you’ll be adding it to your recipe rotation. It was so easy and the topping options are endless. So, if you haven’t tried it yet, get after it!

    • Is there anyway to cook the dough without a cast iron skillet? I don’t own one, so I didn’t know if it was possible to cook the dough a little bit in the oven before adding toppings.

      • You could cook it entirely in the oven like the original pizza crust recipe. I’ve also seen others use nonstick (oven-safe) skillets. Or if you don’t own an oven-safe skillet, you could start it in the skillet to get the crust started and transfer to a baking sheet or pizza stone to finish in the oven. Good luck!

    • I couldn’t leave any starts but I give it 5! Made these with my hubby- I subbed GF flour for mine and did as the recipe called for for the hubby. The dough was a little hard to work with (I attribute that to my less than stellar cooking skills) but they tasted and looked amazing once they were done.

    • This recipe is a staple in our house! I add 1.5 tsp baking powder and an egg white to my dough. I use the base dough for everything from pizza to bagels and sweet and savory rolls. Making it in a cast iron pan was a game changer for us!

    • I’ve been craving pizza and living in a small town the option is either bar pizza or frozen pizza from the grocery store. This is the perfect healthier option and so good! Thank you!!

    • You know the question, “if you could only eat one food for the rest of your life, would would it be?” Easy, pizza! My first job growing up was at a pizza place – I did everything from make pizzas to working the oven. My boyfriend is so sick and tired of pizza, because that’s all I ever want. Luckily I can now make this at any point.

      The first time I made this, I didn’t make the dough thin enough. Which means I started burning it before it was cooked completely. The second time around, I got it thin enough and it turned out perfectly.
      I’m amazed at how good the crust is with only two ingredients – plus salt. I use Trader Joe’s pizza sauce and turkey pepperoni as my topping. I’ll always do mozz (sometimes half fat free half regular). I’ll also add some ricotta sometimes. If my boyfriend decides he’ll actually eat pizza, he does pepperoni or sausage and banana peppers!

      I have a long list of other toppings I want (basically all my faves from the pizza place):
      -philly cheese (maybe use some Trader Joe’s queso as the base),then philly meat, onions and peppers
      -something we called hitman – Italian sausage, pepperoni, and meatballs – then some different seasonings

      I’m so glad my love of pizza can continue with a much more cost effective and healthy option!

    • Finally got to try this pizza crust and I was pleasantly surprised! The center crust was chewier than the outside and I think it was due to being over cooked since my skillet was larger than the burner. The outside that was cooked to perfection was crispy and perfectly golden.

    • This recipe is AMAZING! I like to add a little bit of coconut flour and Egg whites to add to the structure of the dough!!

    • I haven’t made this in a cast iron but I’ve baked it, I’ve made pizzas, stromboli/calzones , garlic knots and pizza stuffed balls. Always delicious. Plus the low calories let me eat MORE.

    • If I could make this fit into my macros, I would eat it every day. It’s really that good. I’ve made so many variations- red sauce, Alfredo, pesto- so many options. I even bought a larger (12”) cast iron pan just for making pizza because I wanted a thinner crust. I mix by hand instead of the food processor. Taught my 80 year old Mom how to make it. Great recipe.

    • So, I made two of these tonight and fed them not only to my very picky parents, but also to my insanely picky tween brother AND pizza loving husband. We were going to order delivery and I whipped these up instead. The entire family loved every last bite. Added some parm on top for an extra cheesy kick.

    • Finally got around to trying the two ingredient dough in the cast iron skillet for a pizza and wow! The crust came out so crispy and perfect!! It was easy too. Easy and delicious… my favorite combo.

    • I was amazed at how easy and delicious this recipe was! How did I ever eat regular pizza crust before! I do sub out the flour for equal parts of cauliflower flour that I found at my local Wegmans on clearance. I make this recipe all the time and use different toppings. Everything from feta, spinach, kalmata olives, whole mozzarella slices, variety of vegetables etc. Always comes out great! Little tip…don’t overcook it. My first few times I didn’t think it was done but it was. The bottom browned quick.

    • Pizza will never be the same after you try this one. The topping possibilities are endless. I’ve even added some cinnamon and sugar into this dough and made a healthy version of fried dough in the cast iron. Perfection !

    • This might be hands down the best recipe on this whole blog. I’ve done SO MANY variations of this recipe, I think I could eat this pizza crust every single day for every single meal. I’ve done it exactly as written as well as lots of other combos of toppings. I always keep the cooking instructions and crust as written (although I sometimes add spices to the dough!)

      Variation #1: buffalo chicken. chicken breast, buffalo sauce, red onions, mozzarella or blue cheese crumbles. topped with ranch drizzle or bleu cheese dressing drizzle
      Variation #2: fig/feta. Fig and feta chicken sausage, alfredo sauce, garlic herb goat cheese or feta crumbles, fig jam, mini tomatoes, handful of arugala
      Variation #3: bbq chicken. chicken, bbq sauce, red onions

      I could go on, but you get it, the possibilities are endless, don’t sleep on this recipe!!

    • “unexpectedly delicious, one of my favorite doughs. An enhanced pizza experience”– my boyfriend. I was a little overwhelmed when I first made the dough because of how sticky it was: solved this issue by placing flour on the countertop/mat + my hands OR spraying the surface + your hands with baking spray. This will make the dough much easier to work with. Something else we experienced was the dough getting a little too charred for us, so we just turned the heat to a little less than medium. Now, you can’t really taste the charred-ness regardless, so it’s really just preference. Add some Italian seasoning to the dough once it’s frying in the pan to add extra flavor. Overall, this has become one of my favorite ways to eat pizza !!!

    • Best homemade pizza, I regularly made these for my kids and let them put on all the toppings, which they love! I also roll some dough into small balls (just smaller than golf ball size) and bake them on high for 8 minutes, these make delicious ‘dough balls’ . Thank for this recipe! ⭐️⭐️⭐️⭐️⭐️⭐️

    • Is there a specific reason you don’t spread your sauce over the dough? I would think you would have pieces that are missing the flavor of the sauce. Will the dough get too soggy??

      • Just a personal preference. There should be enough to where you don’t have huge spots missing sauce unless you plop it all in 1-2 places. There’s no harm in spreading it out, though!

    • I didn’t have a cast iron so I made it in a heavy bottom pan and it still turned out great. It probably is better in cast iron, I imagine it gets crispier but even the husband liked it.

    • The absolute best pizza you will ever make! I actually went out and bought a cast iron to make this recipe! Best decision I’ve made, the crispy crust is absolutely worth it! 🙌🏻

    • This pizza crust is perfectly crispy. It takes a little bit of work to get the dough to the size of the skillet, but it is worth the effort! Try it. You won’t regret it!

    • OMG this pizza is sooooo good!! I’m not someone who eats pizza often but today I craved some. This is delicious! Definitely a keeper!

    • The first time I made these I overmixed the dough and had problems with it being too sticky and I tried rolling with a pin, did the same thing for the Empanadas and the same thing happened. Was still really good tough. But after following the instructions on the monkey bread to only barely mix it with a fork them work the dough with my hands I got the hang of the dough and it’s actually really easy to work with! This time topped it with your Buffalo Chicken, some pineapples, jalapenos and olives and it was sooooo good! Way better than last time! Will definitely be making this very often from now on!

    • This recipe was really easy and good. I don’t have a cast iron skillet so I suspect it would be much better in there, more crispy. But the husband liked it. I would like multiple the recipe by 1.5 bc my pan was a bit big.

    • Best pizza recipe ever! This is in my weekly rotation as a meal! My whole family loves it and it is very filling!

    • I don’t know why I waited this long to try this recipe. I tried it two weeks ago, and since then I’m pretty sure I have made this pizza every night. It is SO QUICK AND SIMPLE! I top mine with buffalo chicken and buffalo sauce. For the sauce I use non-fat cream
      Cheese melted and mixed with some ranch seasoning. DIVINE.

      I have a small cast iron skillet so I make personal pizzas. I have tried both halving and 1/3-ing the recipe. Works well with both in my 6” pan. The cook times are a bit shorter though so the dough doesn’t burn but it comes out SUPER CRISPY. I love it.

    • I made this 4 nights in a row after avoiding pizza for years… because macros. Seriously, Mason, you are a recipe guru. My husband (not into macro tracking… just into good food) is also obsessed. You’re improving our relationship one meal at a time. Thanks, Mason!

    • I tried this with some “all purpose” style protein powder and it came out way to dry LOL…I took it a little too far. Going to retry with real flour soon! Can’t wait!

    • Has anyone made the dough a day or two ahead? How long does the dough keep in the refrigerator? Thank you!

      • I’ve never done it but have seen lots of people in my Facebook group do it. Here’s a post from the group about freezing it ahead of time. Sarah’s tips are to let it thaw on its own overnight or ~ 8 hours and roll it out slightly before freezing for faster thawing. If you’re refrigerating, I typically recommend using most things within 4-5 days, though this might keep longer.

        • That’s great to hear! My husband is requesting this at least once a week now, so having dough on hand will make that easier. We have shared this recipe with all of our macro gym friends:)

    • Has anyone tried making these ahead and freezing to reheat as a quick meal later? Looking for some alternatives to traditional frozen pizza when I get a hankering for takeout pizza.

      • I’ve seen a ton of people in my Facebook group mention freezing their pizzas. There’s also a great thread about making the dough in bulk, rolling into crusts, and freezing for later. (The author of the post, Allison Weiss, thaws her crust/dough before using to make cast iron pizzas.)

    • Where has this been all my life?! I LOVE pizza but the macros are just insane. This cast iron Greek yogurt pizza dough is an absolute game changer. Super simple and easy to make. I can now fit pizza into my macros without completely blowing through my daily allotments. Thanks Mason!

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